Lecture—3 hour(s).Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing.Not open for credit to students who have taken FST 003V.(Letter.)GE credit: SE, SL.Effective: 2017 Fall Quarter.

FST003V—Introduction to Brewing and Beer(3)Active

Web Virtual Lecture—1 hour(s); Web Electronic Discussion—1.5 hour(s); Project (Term Project).Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing.Not open for credit to students who have taken FST 003.(Letter.)GE credit: SE, SL.Effective: 2017 Spring Quarter.

FST050—Introduction to Food Preservation(3)Review all entriesHistorical

Lecture—2 hour(s); Laboratory—2 hour(s).Prerequisite(s):CHE 002A; STA 013 (can be concurrent); BIS 002A (can be concurrent).Restricted to Food Science Majors.Introduction to modes of fresh food preservation including use of chemicals and microbes, heat and energy, control of water and atmosphere, and by indirect approaches such as packaging, hygienic design and sanitation.(Letter.)GE credit: QL, SE.Effective: 2018 Winter Quarter.

FST050—Introduction to Food Preservation(3)Review all entriesActive

Lecture—2 hour(s); Laboratory—2 hour(s).Prerequisite(s):CHE 002A; BIS 002A (can be concurrent); (STA 013 (can be concurrent) or STA 013Y (can be concurrent) or STA 100 (can be concurrent)).Pass One restricted to Food Science majors; Pass Two open to all students.Introduction to modes of fresh food preservation including use of chemicals and microbes, heat and energy, control of water and atmosphere, and by indirect approaches such as packaging, hygienic design and sanitation.(Letter.)GE credit: QL, SE.Effective: 2018 Fall Quarter.

FST055—Food in American Culture(4)Active

Lecture—3 hour(s); Discussion—1 hour(s).Relationship between food and culture; relationship between food and the social order; influences on eating habits and the tensions between them including identity, convenience, and responsibility; multiple disciplines and genres.(Same course as AMS 055.)(Letter.)GE credit: ACGH, AH, DD, SS, WE.Effective: 2018 Winter Quarter.

Lecture/Lab—3 hour(s).Prerequisite(s):FST 100B (can be concurrent); Must be taken concurrently.Study of properties of food described in course 100B.(Letter.)GE credit: QL, SE, VL, WE.Effective: 2017 Winter Quarter.

FST102A—Malting and Brewing Science(4)Review all entriesHistorical

Lecture—4 hour(s).Prerequisite(s):BIS 102; BIS 103; Senior standing recommended.The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102.(Letter.)GE credit: SE.Effective: 1997 Winter Quarter.

FST102A—Malting and Brewing Science(4)Review all entriesActive

Lecture—4 hour(s).Prerequisite(s):(BIS 102, BIS 103) or BIS 105; Senior standing recommended.The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken FST 102.(Letter.)GE credit: SE.Effective: 2018 Fall Quarter.

FST102B—Practical Malting and Brewing(4)Active

Lecture/Discussion—2 hour(s); Laboratory—6 hour(s).Prerequisite(s):FST 102A; CHE 002C.Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing.(Letter.)GE credit: QL, SE.Effective: 2017 Winter Quarter.

Lecture—3 hour(s); Laboratory—3 hour(s).Prerequisite(s):FST 117 (can be concurrent); (STA 013 or STA 013Y).Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food.Not open for credit to students who have completed FST 107A.(Letter.)GE credit: QL, SE, WE.Effective: 2018 Spring Quarter.

Lecture—3 hour(s); Term Paper/Discussion.Prerequisite(s):BIS 103; MIC 102; or Consent of Instructor.Pass One restricted to upper division or graduate level Food Science and Viticulture and Enology majors. Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages.(Letter.)Effective: 2017 Spring Quarter.

Lecture—3 hour(s).Prerequisite(s):BIS 001C; BIS 103; FST 104; Or a course in microbiology.Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations.(Letter.)Effective: 1997 Winter Quarter.

FST204—Advanced Food Microbiology(4)Review all entriesActive

Lecture—3 hour(s); Discussion—1 hour(s).Prerequisite(s):Undergraduate level coursework in microbiology, or consent of instructor.Principles and recent developments in food microbiology. Mechanisms of foodborne disease, pathogen detection, parameters of microbial growth and control in foods, intestinal microbiology including probiotics and prebiotics, and the microbiology of food and beverage fermentations. (Letter.)Effective: 2019 Winter Quarter.

Lecture—3 hour(s).Prerequisite(s):BIS 103; CHE 107B; CHE 128B.Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissues and foods. Regulation of absorption, transport, and metabolism of lipids. Implications of dietary fats and health.(Letter.)Effective: 1997 Winter Quarter.

FST213—Flavor Chemistry of Foods and Beverages(3)Active

Lecture/Discussion—3 hour(s).Prerequisite(s):CHE 008B; VEN 123; (VEN 123L or FST 103); or Consent of Instructor.Students will become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Students will be required to read and critically evaluate flavor chemistry literature.(Same course as VEN 213.)(Letter.)Effective: 2009 Spring Quarter.

FST217—Advanced Food Sensory Science(3)Active

Lecture—3 hour(s).Prerequisite(s):FST 107 (can be concurrent); or Consent of Instructor.Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food.(Letter.)Effective: 2010 Fall Quarter.

FST219—Biochemistry, Microbiology and Technology of Cheeses of the World(4)Active

Lecture—4 hour(s).Prerequisite(s):FST 119; (BIS 103 or FST 100A); FST 123; BIS 103; CHE 107B; CHE 128B; or Consent of Instructor.Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology.Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world will be tasted and discussed.(Letter.)Effective: 2008 Fall Quarter.

FST227—Food Perception and the Chemical Senses(2)Active

Lecture—2 hour(s).Prerequisite(s):FST 107B (can be concurrent); and Consent of Instructor.Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake.(Letter.)Effective: 1997 Winter Quarter.

Lecture—1.5 hour(s); Discussion—1.5 hour(s); Term Paper.Prerequisite(s):Microbiology and molecular biology undergraduate coursework or Consent of Instructor.Upper division or graduate standing.Impact of specific food structures on the structure and function of the animal gut microbiota. How food is transformed by, and modulates, the gut microbiota to provide the host with nutrients and protection. (Letter.)Effective: 2017 Spring Quarter.

Discussion—1 hour(s).Prerequisite(s):Consent of Instructor. Graduate standing.Critical presentation and evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group.(S/U grading only.)Effective: 1997 Winter Quarter.